This easy, fermented, overnight pizza dough recipe is made from common ingredients, is simple to prepare and requires no experience working with dough—it’s also specially formulated for use in a home oven. The big difference between my overnight pizza dough recipe and others you can find online is in the amount of yeast I use—almost…
For many people, stretching pizza dough into a circle (or square) that can be topped and baked is the most difficult part of the pizza making process. You may have experienced this yourself, especially if your dough constantly snaps back into its original shape no matter how many times you pull it in every direction….
When I first started my pizza making journey almost two decades ago, the most difficult part was handling the pizza dough. I didn’t understand how a cold, wet, and sticky mixture of water and flour could turn into something that can be tossed and stretched like you see on TV. The problem was that I…
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